This impressive dessert reminds Jo-Ann Zador of South Surrey, British Columbia, of baking with her grandmother.

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Ingredients

For the crust:
For the filling:

Directions

Instructions Checklist
  • Make crust: In a small bowl, whisk together flour and baking powder; set aside. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and almond extract; beat until combined. With mixer on low, add flour mixture; mix just until combined.

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  • Using an offset spatula or table knife, spread dough in a 9-inch removable bottom tart pan, evenly covering bottom and sides. Freeze for 20 minutes.

  • Meanwhile, preheat oven to 350 degrees, and make filling: In a large bowl, using an electric mixer, beat butter and 1/4 cup sugar until light and fluffy. Add egg and lemon zest; mix until combined. With mixer on low, add flour and then cream; mix just until smooth (do not overmix). Set aside.

  • In a medium bowl, toss apple with lemon juice; arrange evenly in tart pan over chilled dough. Spread filling over apple; sprinkle with almonds and remaining 1/4 cup sugar. Place tart pan on a rimmed baking sheet; bake until golden and set, 40 to 45 minutes. Cool completely on a wire rack.

Cook's Notes

This dough is so soft that you need a spatula to spread it in the tart pan.

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